Introduction: Delve into the essence of Italian cuisine with Pasta e Fagioli Soup – a beloved classic that blends hearty flavors with a rich culinary heritage. This recipe promises comfort and satisfaction, showcasing a symphony of ingredients that harmonize beautifully in each spoonful. Ingredients:

2 tbsp olive oil, divided
1 lb lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots (about 2 medium carrots)
1 cup diced celery (about 3 stalks)
3 cloves garlic, minced
3 (8 oz) cans tomato sauce
2 cans (14.5 oz each) low-sodium chicken broth
1/2 cup water, plus more if needed
1 can (15 oz) diced tomatoes
2 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper, to taste
1 cup dry ditalini pasta
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese, for serving
3 tbsp minced fresh parsley
Instructions:
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